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Andalucian picadillo
- olivemagazine
Published: March 26, 2015 at 12:49 PM
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Serves 8-10
A little effort
Total time: 15 mins
+ chilling
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The secret of a good picadillo is to prepare it well in advance, preferably the night before, then chill it so that all the flavours have a chance to come together
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Ingredients
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2 cucumbers
seeded and finely chopped
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1 green pepper
finely chopped
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1 small onion
finely chopped
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2 tbsp extra-virgin olive oil
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1 tbsp sherry vinegar
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4 tomatoes
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to serve Bread
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Method
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step 1
Tip the cucumbers, green pepper and onion into a bowl or a sealable plastic box.
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step 2
Make a vinaigrette with the oil, vinegar and a pinch of salt, pour it over the vegetables and stir through.
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step 3
If you are maturing the picadillo overnight to eat for lunch on the following day, it’s a good idea to leave the tomatoes out until morning. The cucumber will have crisped up overnight and released some juice.
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step 4
Chop the tomatoes into smallish dice and add them to the other vegetables. Mix gently so the tomatoes don’t fall apart.
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step 5
Traditionally this is served in a bowl in the middle of the table, everyone dipping in a spoon and using a slice of bread to catch the drips. Alternatively, serve in small bowls.
Trust olive
Jeannie Chesterton trained at Le Cordon Bleu in London. For over 30 years she has lived in Andalucia with her husband, Sam. They are co-authors of the Buenvino Cookbook: Recipes from our Farmhouse in Spain (£20, Bene Factum).
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